KFC Oreo Crispy Tenders (Printable)

Juicy fried chicken strips with a crunchy coating and a sweet Oreo crunch for an indulgent fusion flavor.

# What You Need:

→ Chicken

01 - 1 lb chicken tenders
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - ½ tsp garlic powder

→ First Coating

05 - 1 cup all-purpose flour
06 - 2 large eggs
07 - ¼ cup milk

→ Oreo Coating

08 - 18 Oreo cookies, finely crushed (including cream filling)

→ For Frying

09 - 4 cups vegetable oil

# How To Make It:

01 - Pat chicken tenders dry and season evenly with salt, black pepper, and garlic powder.
02 - Set up two shallow bowls: place flour in one and beat eggs with milk in the other.
03 - Dredge each tender in flour, then dip into the egg mixture, and return to flour for a thorough coating.
04 - Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
05 - Fry chicken tenders in batches for 5 to 6 minutes, turning once, until golden brown and fully cooked. Drain on paper towels.
06 - While still warm, dip each chicken tender into the egg mixture again, then roll in crushed Oreos, pressing gently to adhere.
07 - Return coated tenders to hot oil and fry for 1 to 2 minutes until the Oreo crust is crisp without burning. Drain on clean paper towels.
08 - Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • That crackling Oreo shell shatters between your teeth while the chicken stays impossibly juicy inside, creating a textural contrast that's absolutely addictive.
  • Sweet and savory collide in a way that feels indulgent but not overthought, making this the kind of dish people actually beg you to make again.
  • You're basically making a restaurant treat in your own kitchen, which means bragging rights plus total control over the quality and heat.
02 -
  • Oil temperature is non-negotiable; even 10 degrees makes the difference between crispy exteriors and greasy, soggy centers that ruin the whole experience.
  • The Oreo coating will burn if the oil is too hot or if you leave them in the second fry too long, so watch carefully and trust your instincts about color.
  • Frying in batches is not optional—overcrowding the pan drops the oil temperature and creates a sad, steamed chicken situation instead of crispy perfection.
03 -
  • Invest in an instant-read thermometer for your oil—it's the single best tool you can use to guarantee consistent results every single time.
  • Don't be shy with pressing the Oreo coating onto the warm chicken; a little aggression here means the cookies actually stick instead of falling into the oil.
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